ITALIAN NAMES NAMES AND DESCRIPTION OF MEAT
mutton, sheep, lamb: cuts of meat with Italian names
The ovine breeding is traditional in Italy, however the "transumanza" (the traditional twice yearly migration of sheep and cows from the highlands to the lowlands, and vice versa) is more and more decreasing also nowadays the goats and sheep are half wild bred.
A development is due also to the Eu policy regarding the cow's milk, which pushed people to valorize alternatives to this product.
The ovine and the goats are bred in Italy especially for their milk, then for the meat, and few for the wool.
Many are the autochthonous races: the most famous is without doubt the Sardinian sheep. Bred for its excellent and abundant milk, from which is made the excellent "pecorino cheese", but is also used for its meat: the boiled sheep is a traditional recipe, that somebody say is of before roman age, the age of the Nuraghi...
For avoiding the extinction of the autochthonous races many regions created protection consortiums, and it gave a great advantage to all the Italian areas. For this reason it is possible to find more than 60 qualities of pecorino cheese, many fresh cheeses and a great variety of recipes that have the ovine meat or milk as basic ingredient: impossible to think at the pesto genovese without the pecorino dolce or the neccio (the Tuscan bread with chestnut flour) without ricotta of sheep!
The meat are eaten from young animals, for avoiding the "wild" smell, stronger in adult animals
CUTS OF LAMB chart
On the commerce we find either entire or sliced animals. The most appreciated are the legs and the carrč, from where we obtain the chops. From the other parts come the ingredients for the "arrosticini" (skewers) and for the "spezzatino" (stewed)
1 - the coscia (legs) - cut useful for the oven cooking. It can be boned and rolled. From this cut is made a good ham
2 - the carrč (shoulder, chops) - it is good for choreographic preparations as the crown, obtained by joining two carrč without vertebral column and joined in a crown shape with the bones protruding
The costolette (chops) obtained from the carrč cut to slices. The breast is rather fat but tasty.
3 - The paletta (shoulder) - usually sold entire, characterized f The shoulder, usually sold entire, characterized by a meat ticker than the leg: Suitable to many cookings.
4 - The collo (neck) - sold entire or minced for a stewed